Tench, Stewed (another way)

Ingredients

• three or four moderate-sized tench
• three or four large mushrooms chopped small
• a dozen button onions
• a blade of mace
• two anchovies
• a shallot
• a tea-spoonful of mixed parsley
• a pinch of thyme
• a little pepper and salt
• a glass-ful of port or claret
• Open a dozen oysters

Method

1. 1

   Clean, scale, and draw the tench, cutting them into pieces.

2. 2

   In a stewpan, combine the tench with chopped mushrooms, button onions, mace, anchovies, shallot, parsley, thyme, pepper, and salt.

3. 3

   Cover with stock and add port or claret.

4. 4

   Simmer gently for half an hour.

5. 5

   Prepare the oysters by dipping them in cold water, then heat them in their liquor for a few minutes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1979. The excerpt below is the record exactly as published.

Tench, Stewed (another way).— Take three or four moderate-sized tench; clean, scale, and draw them, and cut them into convenient- sized pieces. Put them in a stewpan with tliree or four large mushrooms chopped small, a dozen button onions, a blade of mace, two anchovies, a shallot, a tea-spoonful of mixed parsley, a pinch of thyme, and a little pepper and salt. Pour over them as much nicel)'- flavoured stock as will cover them, add a glass- ful of port or claret, and simmer the fish gently for half an hour. Open a dozen oysters

Cook this with the app: pantry check, scaling, and the assistant.